Malpua🍃

 Malpua is a traditional Indian sweet from Rajasthan. The pancakes made using flour are soaked in sugar syrup and these are then topped with a creamy rabdi.  Here is how to make Malpua Recipe with Khoya.

Ingredients

• 1 cup refined flour
• 1/2 cup milk
• 1/2 tsp Fennel Powder
• 1/4 tsp Cardamom Powder
• 1/4 tsp Baking Powder
• 1/2 tsp Powdered Sugar
• Milk to make batter

For sugar syrup

•  1 cup sugar
•  1/4 teaspoon cardamom powder
•  Few strands of saffron

•   1/2 cup water 

Method 

• Make the sugar syrup by mixing 1 cup sugar with 1/2 cup water in a pan.
•  Switch on the heat on medium, add crushed cardamom pods and safrron strands.
• Once the sugar dissolves, lower the heat to low  and let the syrup simmer for 8-10 minutes until it becomes sticky and reaches 1 string consistency.

• To make the batter for the malpua, add flour, and khoya to a large bowl.
• Add crushed fennel seeds, sugar, pinch of salt and pinch of baking powder and mix well.
• Start adding milk, little by little and whisk to form a smooth batter.
• The batter should have no lumps.
• It should be a thick batter of pouring consistency. Let the batter rest for 15 minutes.
• Heat oil or ghee in a wide pan on medium heat.  
• Pour small ladle full of batter into the hot oil. The batter will form a round shape on its own.
• Lower  the heat to low-medium and fry the malpua until golden brown from both sides. 
• When you are frying one side, splash oil over the other side (which isn’t dipped in oil) with a spatula so that it gets little cooked too at the same time. Flip and then completely fry the other side.
• Remove the malpua from oil carefully, drain the oil.
• Dip the malpua in prepared sugar syrup (make sure sugar syrup is warm, if its cold just place on low heat to warm it up before soaking the malpua). Soak each side for 30 seconds.
• Remove the malpua from the sugar syrup and place on serving plate. Garnish with nuts and serve warm.